Zucchini Risotto Recipe

Recipesfull introduces to you: Rice Side Dish Recipes. (Zucchini Risotto Recipe). This creamy main dish gets a splash of color with the addition of zucchini, sun-dried tomatoes, and basil. With much less butter than in a typical risotto recipe and no wine, there's no running around for ingredients you don't have on hand! The result is a lovely, light flavor in a very filling meal.

Brief

Prep 15 mins

Cook: 30 mins

Total: 45 mins

Servings: 6

Yield: 6 servings

Zucchini Risotto Recipe

Ingredients

7 cups vegetable or chicken stock

1 tablespoon butter

1 medium onion

chopped

2 cups Arborio rice

uncooked

½ medium zucchini

thinly sliced with a vegetable peeler

10 sun-dried tomatoes

softened and chopped

1 teaspoon dried thyme

crushed

6 tablespoons freshly grated Parmesan (or mozzarella) cheese

1 tablespoon chopped fresh basil leaves

or to taste

freshly ground black pepper to taste

Mexican Tomato-Flavored Rice

Side Dish

Directions

Step 1

Bring vegetable or chicken stock to a boil in a medium stock pot then reduce heat to a low simmer.

Step 2

Melt butter in a large heavy bottomed stock pot over medium heat. Stir in onions and cook for 2 minutes or until softened. Add the rice and cook for another 2 minutes stirring constantly until lightly toasted. Gradually ladle in simmering vegetable stock stirring continuously. Risotto will become \creamy\ and slightly sticky yet still firm in the center or al dente.

Step 3

When almost finished stir in the zucchini sun-dried tomatoes and thyme adding stock as needed and stirring continuously. Stir in basil and 3 tablespoons cheese just before serving. Divide risotto among 6 bowls sprinkle with remaining cheese and season with pepper to taste.

Nutritional Information

Zucchini Risotto Recipe

Servings Per Recipe:6

Calories: 363.5

% Daily Value *

Protein: 9.1g 18%

Carbohydrates: 71.2g 23%

Dietary Fiber: 3.1g 12%

Sugars: 5.9g

Fat: 4.1g 6%

Saturated Fat: 2.1g 11%

Cholesterol: 9.5mg 3%

Vitamin A Iu: 1343IU 27%

Niacin Equivalents: 1mg 8%

Vitamin B6: 0.1mg 5%

Vitamin C: 5.7mg 10%

Folate: 12mcg 3%

Calcium: 95.7mg 10%

Iron: 1.8mg 10%

Magnesium: 14.2mg 5%

Potassium: 196.1mg 6%

Sodium: 699.2mg 28%

Calories From Fat: 37

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.